FOR IMMEDIATE RELEASE:
Contact: Sean B Nutley
sean@bluecashew.com
845.876.1117
BROOKLYN RUSTIC: Simple Food for Sophisticated Palates 
By Bryan Calvert 

Author/Chef appearance * Recipe Tastings from the cookbook
Saturday, April 1, 2017 
2:00pm until 5:00pm 
6423 Montgomery Street, Rhinebeck NY
Rhinebeck, NY March 17--With the right approach, anyone can turn an average meal into an inspired one. Bryan Calvert's method is "Brooklyn Rustic," the mix of country simplicity and urban complexity that cooks everywhere want to bring into their homes. Now, in BROOKLYN RUSTIC: Simple Food for Sophisticated Palates Bryan brings his borough's artisanal revolution to the rest of the world

BROOKLYN RUSTIC is 125 surefire, imaginative recipes that take the food you're familiar with and add a little adventure-something new, fresh, or intriguing. But you don't need to live in New York to cook this way. Developed for the home kitchen, these recipes build on staple ingredients that are available in supermarkets nationwide and teach simple techniques that anyone can master. 

Bryan Calvert is a pioneering chef who helped give Brooklyn its red-hot reputation at the center of American food. In 2008, after a career in fine dining, he opened the restaurant James in a former bodega in Prospect Heights. Untethered by high rents and demanding investors, he relished in the urban and rustic  pleasures that Brooklyn offered in contrast to Manhattan. His personal and hands-on style quickly established James' reputation as a cherished neighborhood restaurant. 

Then, three months after James opened, Lehman Brothers filed for bankruptcy, and business began to suffer along with the economy. Like many other small business owners, Bryan had to reevaluate his work in order to survive. What if he used a less expensive cut of meat? Did that dish need two sauces? Was he showcasing an ingredient or obscuring it? 

When Bryan realized that the guests at James were gravitating away from the elaborate dishes and towards the thoughtful but uncomplicated food that could be enjoyed frequently, he had a breakthrough. His entire strategy shifted from what he should add to the plate to what he could take off. 

Simpler food means less time, fewer ingredients, and lower costs. A shift to more rustic cooking connects us to the natural world and provides a break from the hectic
James Tomato Tart
pace of life. The BROOKLYN RUSTIC approach was born-a diverse but definitive style. Meanwhile, other cooks and craftspeople made a similar return to simplicity in the neighborhoods around James, as handmade products ranging from pickles to clothing emerged from independent entrepreneurs. Brooklyn became a symbol for a new way of living, one that emphasizes sustainable, authentic choices we make as producers and consumers. 

What we eat, where we shop, and how we cook are daily experiences that define who we are and express what we believe. For Bryan, it all starts with food. Being guided by ingredients and craftsmanship allows us to experience wonder at our surroundings-whatever and wherever they might be. 

BROOKLYN RUSTIC is food at its most elemental and delicious, infusing fresh flavor and a spark of inspiration into familiar dishes like: 

Melted Romaine Lettuce 
Heirloom Tomatoes with Gin, Feta, and Dill 
Chilled Watermelon and Lemon Verbena Soup 
Stuffed Skillet Chicken with Lemon-Miso Sauce 
Stove-Smoked Scallops and Mussels with Pasta 
Dulce de Leche Cheesecake with Sea Salt and Caramelized Apples 

Alongside these recipes, Bryan's essays teach how to shop thoughtfully, take a minute to finish a dish, and plate food for Instagram success. BROOKLYN RUSTIC shows how the simplest tricks can make the difference between an average meal and a great one. 

BRYAN CALVERT opened James restaurant in 2008 on a residential corner of Prospect Heights, Brooklyn, after cooking for years in fine restaurants. His food quickly became synonymous with new Brooklyn dining. Calvert is also a co-founder of Cecil & Merl, a national brand of artisanal home and kitchen goods. 

BROOKLYN RUSTIC: Simple Food for Sophisticated Palates 
By Bryan Calvert 
On-sale: June 7, 2016 
$30.00; 304 pages; More than 125 Color Photographs 
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About bluecashew Kitchen Pharmacy
2010 Retail Excellence Award recepient for BEST DESIGN/REDESIGN.  

A contemporary but classic kitchen boutique shop set in the Historic "four corner town" of Rhinebeck NY, a unique experience to the Hudson Valley region celebrating 12 years in business.  Matchless professional cutlery, cookware, bake ware, bar ware, select small appliances, chosen provisions and a wide selection imported loose-leaf teas and coffees. Set your dining table with our specialty section offering European Glassware, designer Table Top needs that fulfill your home for a superb feast.  Stock list includes Joseph Joseph, Rosle, Staub USA, Emile Henry, iittala, Chilewich, Messermeister, Shun Cutlery, Staub, Mauviel & Le Jacquard Francais to name a few. Bridal and specialized registry available.
 
About Company 
Sean B. Nutley and Gregory Triana first gained national attention in 1997 for the successes of their New York City-based event marketing company, known as bluecashew.  Since then, the pair has handled key happenings as the 7th on Sixth fashion shows, The Hamptons Film Festival, the Nantucket Film Festival, the ALS Foundation and the 10th anniversary of the Broadway hit "Rent", Dressed To Kilt at Tartan Week NY to name of few.  Gregory continues to produce large corporate events and A-list celebrity fundraisers across the United States.

Media Contact
Sean B Nutley
Owner
T845.876.1117
sean@bluecashew.com